Kidspot Kitchen Weekly

Tomato, fish and potato stew recipe

This tomato, fish and potato stew just loves loads of freshly ground black pepper and some chilli flakes. It takes no more than 15 minutes to throw together and thanks to the addition of spuds, it’s a complete meal in the one bowl.

Method:

Season the fish with salt and pepper, add lemon zest and set aside. Cook the onion and celery in a little olive oil over medium heat until soft. Add the garlic, coriander and cumin and cook for another minute.

Pour in the chopped tomatoes, tomato puree, kaffir lime leaf and thyme and let simmer for about five minutes. Add the fish stock and then bring to the boil.

Meanwhile, place the peeled and cubed potatoes in a saucepan of cold water and bring to the boil. Cook until tender.

Strain the potatoes, add to the tomato base and also add the fish pieces. Cook for 10 minutes at a gentle simmer until the fish is firm and white.

Stir through the parsley and serve with toasted sourdough rubbed with garlic and olive oil.